Cranberry Tart Pie
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Wash and pick over the cranberries.
Stew them in a small pot with just enough water to cover them until they burst and become soft.
Sweeten the cranberries with sugar and mash them smooth, or leave them whole if preferred.
Assemble and bake
Line pie plates with thin puff pastry and fill them with the cranberry mixture.
Lay strips of pastry across the top.
Bake in a moderate oven at 350°F (175°C) until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart, bright flavor and the body of the filling as they break down when stewed.
- Sugar
- Sweetens the tart cranberries and balances their acidity.
- Puff pastry
- Forms a flaky, layered crust that browns in the oven and holds the filling.
The step that matters
Bake until the pastry is golden. The cranberry filling is wet and hot, so the pastry needs enough oven time to set and brown. Underbaking leaves the crust pale and soggy where it meets the fruit.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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